ABOUT THE PROGRAMME

AIM OF THE PROGRAMME

The programme is aimed at current and aspiring technical and NDP staff, technologists and QAs working in the industry. It provides the potential for knowledge expansion and development of vital skills allowing them to move into areas in which they wish to take their career. Whether it is progression within a larger company or providing smaller companies with the much needed improvement for a successful and certain future.

 

CAREER POTENTIAL

The programme provides the potential for current and aspiring technical and NDP staff including QAs and technologists the industry to expand their knowledge and skills in areas they would like to move in to as a career progression within a larger company or perhaps providing a smaller company with much needed development for a smaller company with much needed development for a successful and certain future.

 

ASSESSMENT

This is a distance learning programme and the learning approaches place a strong emphasis on application of  theoretical structure to real problems and situations.  To reflect the applied nature of study, teaching and assessment will focus on case studies, exercises and scenarios reflecting actual issues in food companies in which the students are located.

 

PROGRAMME OUTCOMES/FINAL AWARDS

1.  Single module certificate of completion

2.  Postgraduate Certificate (PG Cert/PGC)
- 60 credits

3.  Postgraduate Diploma (PGDip/PGD)
- 120 credits

4.  Master of Science (MSc)
- 180 credits

ENTRY REQUIREMENTS

BSc in Food Science/Technology or relevant honours degree is science, however, candidates with the relevant qualifications will be considered, particularly if they are able to meet the ‘relevant experience’ criterion.

In addition, all candidates should be able to demonstrate a minimum of 3 years experience in relevant setting. The applied nature of the programme and the emphasis on critical reflection requires candidates to have relevant experience on which they can employ and develop their studies.

If your first language is not English, or your first degree was not taught in English, you are required to provide evidence of your English language ability. The minimum requirement for English language is IELTS 6.0 or equivalent prior to starting your master’s program. This must be up to date at the application stage.

MODES OF STUDY

It is possible for students to complete single modules, however, students wishing to complete a qualification (i.e. MSc, PGC, PGD) must complete the ‘Core’ modules before ‘Optional’ modules.  These flexible modules are released quarterly to avoid delays to the student andthe online delivery of qualifications suit the fast-paced nature of the nature of the food industry.

On occasion, each student will have to be part of an online discussion. This will enable interaction between the students and the tutor as well as within the cohort, thus encouraging the creation of an identity for the cohort sharing learning experiences.

FEES , SPONSORSHIPS AND SCOLARSHIPS.

Modules are £500 (including VAT) for both domestic and international students. No other fees apply.

Funding may be available to students living and/or working in the convergence area of Wales, UK until June 2014. This is for up to 3 modules and is subject to eligibility. Contact us for more information or see FILO at www.foodindustrylearningonline.org.uk .

Sponsorship applications must be supported with formal consent from the sponsor prior to application.

COURSE LENGTH

The full MSc studied part time must be completed within 5 years, however it is possible to complete this qualification in 2 calendar years.

SCHOOL

Cardiff School of Health Sciences

PROGRAMME LEADER

Dr Vitti Allender
Email: vallender@cardiffmet.ac.uk

Tel: +44 (0)29 20416446

FURTHER INFORMATION

cardiffmet.ac.uk/courses/food